Aliza Green ist eine einflussreiche Autorin, Journalistin und Köchin, die für ihr enzyklopädisches Wissen über Zutaten, deren Geschichte, Kultur und Anwendung in Küche und Bäckerei gefeiert wird. Ihre Werke tauchen tief in kulinarische Traditionen und Innovationen ein und bieten Lesern praktische und zugleich inspirierende Anleitungen. Greens Fähigkeit, umfangreiches kulinarisches Fachwissen mit zugänglicher Prosa zu verbinden, hat sie zu einer angesehenen Stimme im Bereich Kochbuch- und Food-Journalismus gemacht. Ihre Bücher sind bekannt dafür, die Vielfalt und den Reichtum von Zutaten zu feiern und laden die Leser auf eine Entdeckungsreise der Aromen ein.
Many people find the variety and number of different kinds of fish and shellfish is overwhelming. Part of Quirk's series of food-related Field Guides, this book explains what you need to know about different kinds of seafood, from how it's sold to how to select it, how to cook it, and what flavours it goes with best.
A gifty package puts ingredients at your fingertips, with 15 easily flippable tabbed sections of recipes for fish, chicken, potatoes, apples, lemons, beef, greens, and more, delivering flavorful meals from the contents of your kitchen.
Aliza Green provides a fully-illustrated guide to spices, creating 50 spice blends, and 50 recipes using flavor profiles from around the world.
At last, a field guide to identifying and selecting more than 200 fruits and vegetables from around the world! The perfect companion for every shopper, Field Guide to Produce offers tips for selecting, storing, and preparing everything from apples to zucchini. When an unfamiliar edible appears on your grocer’s shelf, simply flip through the full-color insert until you’ve found its photograph. Turn to the corresponding page to discover its country of origin, common uses, and season of harvest. This practical guide includes more than 200 full-color photographs of the world’s most popular fruits and vegetables, cross-referenced to in-depth descriptions and selection tips. Step-by-step preparation directions tell you whether the item must be peeled, washed, trimmed, or blanched. Grocery shopping—and dinner—will never be the same again!
Making Fresh Pasta teaches you how to make your own pasta and noodles by hand.
How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
At last, a field guide to identifying and selecting more than 200 different cuts and kinds of meat, from beef and poultry to game and cured meat! An essential resource for every home cook or chef, Field Guide to Meat offers details on virtually every kind of meat available. This practical guide includes more than 200 full-color photographs of cuts of beef, veal, pork, lamb, game, and poultry as well as more than 100 different kinds of cured meats and sausages. Cross-referenced with the photographs are in-depth descriptions of the cuts, including basic history, location in the animal, characteristics, information on how to choose the cut, and flavor affinities. Step-by-step preparation directions tell you whether the item is best marinated, braised, grilled, roasted, or pan-seared. Trips to the butcher’s aisle will no longer be intimidating, and you’ll never end up with a cut that’s too tough for dinner.
Featuring a magnetic closure, this recipe deck revitalizes the classic Starting with Ingredients concept, offering 50 easy-to-follow recipes. Ideal for fans of food-and-drink games like Happy Hour and Foodie Fight, it simplifies meal planning by allowing users to draw a card for inspiration. Enjoy the fun and spontaneity of cooking with this innovative approach to meal selection.
The masters in The Butcher's Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home.
Super Simple Homemade Pasta is a fully illustrated pasta cookbook for beginners that demonstrates how to make a range of shaped and artisan Italian pasta varieties by hand.
"Homemade rules in the kitchen, and everyone from artisan bakers to canners and picklers know it.Culinary enthusiasts and hungry home cooks are exploring classic skills again, and making homemade, hand-shaped pasta is on the rise. With the simplest ingredients and easier-than-you-think instructions, Making Artisan Pasta teaches you how make your own linguine, ravioli, lasagna, and dozens of other styles of pasta and noodles by hand. The fully illustrated, step-by-step tutorials will walk you through the entire tasty process, from mixing dough, rolling, and shaping pasta through cooking, serving, and storing pasta for later. Going way beyond noodles, though, this book includes tutorials on gnocchi, Chinese pot stickers, pierogi, and dozens of other world pastas. Through author and chef Aliza Green's expertise and encyclopedia knowledge of all things culinary, plus hundreds of gorgeous photos by acclaimed food photographer Steve Legato, you will learn everything there is to know about making fresh, delicious pasta in your home kitchen....and you'll never look at the supermarket pasta aisle the same way again"--
